Capri may not be on the cutting edge of the culinary scene, but the locals take eating very seriously. A few important contributions to the regional canon were developed here—the most famous being ravioli Caprese (filled with delicate ricotta cheese and herbs) and limoncello, the mandatory end-of-meal lemon liqueur. Dining is, above all, a social occasion here, and years of dealing with guests—both famous and not—have given the restaurateurs a talent for creating a convivial ambience. Restaurants have a laid-back vibe and a slow-paced one, too; you should allow at least two hours for a relaxed dinner.
Most eateries close in the off-season, between early November and Easter, and the majority suspend their weekly closing day in peak season—generally from late June to the first week of September. See also Capri Palace, Quisisana, and Villa Brunella for worthwhile hotel restaurants.